A few weeks ago, I freaked out over these peppermint bark baking bits from Trader Joe’s (new vlog coming soon!!) and immediately invented a cookie recipe to shove them in. I’ve now made these cookies 18 (okay, 3) times in the past couple weeks and I can’t. get. enough. They taste like brownie batter with the slightest hint of peppermint and are dangerously addictive.
I made the mistake of bringing the entire first batch of cookies into work, leaving only one cookie for Mike to try, which officially makes me the meanest – I KNOW. So, the other night, we’re finishing up dinner and Mike has dropped roughly 1,000 hints about how much he would just looooove a chewy chocolate cookie and it’s toooo bad all the cookies ended up in someone ELSE’S belly, and I decide to redeem myself by whipping up another batch. At this point it’s 9PM and my bedtime is rapidly approaching, so I’m trying to make these cookies AFAP (as fast as possible. invented for the sake of this story), speeding around the kitchen like a Tazmanian devil. While the butter and sugar are spinning around inside the mixing bowl getting fluffy, I fling open the cabinet to grab the flour like a whirling dervish – thereby knocking the metal lid of my flour canister INTO THE MIXER WHICH IS ON. HIGH.
COOKIE DOUGH EXPLOSION. MELANIE CRYING. THE SOUND OF METAL SCRAPING METAL (a sound one hopes to never hear whilst BAKING). HELP. HELP. HELP.
If you have ever wondered what a cookie crime scene might look like, just imagine this:
Dough splattered onto every surface of your kitchen. Cocoa powder (which is im.poss.i.ble. to clean) sprayed across the counters and floor. Flour in your hair, eyes, and life.
After screaming for five seconds I had the clarity of mind to TURN OFF the mixer before it died a sad and messy death. Somehow I managed to salvage the few scoops of dough left at the bottom of the bowl to bake up a couple cookies, and all was well in the MJM household.
The moral of the story? Make these delicious cookies, but don’t try to do it AFAP.
Chewy Chocolate Peppermint Cookies
yield: about 4 dozen cookies
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs + 2 egg yolks
- 2 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peppermint bark baking bits (if you can’t find the bits, you could use a combo of chocolate chips and candy cane pieces)
- Preheat oven to 375 degrees. In large bowl or the bowl of a stand mixer, beat butter and sugars on medium-high until fluffy, about 1 minute. Add vanilla, then scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Scrape down the sides to incorporate ingredients as needed.
- In a separate bowl, add flour, cocoa powder, baking soda, and salt. Whisk to combine. Add the flour mixture to the butter mixture and stir on low speed until combined. Add the baking bits; stir until incorporated.
- Drop dough by rounded tablespoons onto a baking sheet. Bake for 8 minutes – do not over bake, or the cookies will be crispy instead of chewy! Allow to cool on a wire rack.